Festival de la gastronomie - Luxury Resorts Greece

It is our pleasure to announce the 2nd annual Festival de la Gastronomie! This summer Domes of Elounda brings the world of haute cuisine to our resort for the second consecutive year, continuing our dedication to maintain the ultimate in culinary culture for our guests as part of the Domes of Elounda experience! As interest towards Domes has been rising in gastronomic circles, this event has yet again created a buzz and the culinary elite have their eyes on Domes!

Already critics are excited as gourmets from all around the world prepare to celebrate the aspect of Greek and international culture through sophisticated cuisine with us this summer and we plan to exceed their expectations! In 2010, our own “Topos 1910” Restaurant was for the first time granted the award of “Best Greek Cuisine” by the largest Greek City Guide “Athinorama” and the leading hotel and restaurant guide in Greece “Alpha Guide”. To honor this award, and to ensure that as many possible guests this summer have a chance to partake in the festival, a new awarded chef will take over every 10 days for 7 weeks starting July 16th , satisfying the palettes of our most demanding guests…

We look forward to dining with you all... Bon Apetite!

Years of training and work in his home country of France as well as world-wide have earned Philippe Geneletti a Michelin star since 2009. As author of the book “Fou de cuisine un peu fêlé des éprouvettes” chef Geneletti is a known master of cooking techniques with nitrogen and has dedicated himself to creating international culinary event concepts in Paris, London and New York. The executive chef of “The Pleiades” in Barbizon, has left his mark in known restaurants around France such as “The Vonnelly”, “Cluster Gold”, “The Grenette” and promises to inspire gourmets at Domes this summer…

A local of Geneva, the young Japaneze chef has served as sous chef at the FOUR SEASONS HOTEL DES BERGUES in Geneva, Switzerland since 2005. Her dedication to the culinary art has travelled her from “Martin Berasategui San Sebastian” and “Joan Roca Girona “ Spain, Italy, “Terre Blanche” London, “George V” Paris and Istanbul serving at the best Michelin star awarded restaurants. The major achievement came when she won her own Michelin star as sous chef at the NINAN in Carrara, Italy!

2nd Annual festival de la Gastronomie

Chef Tomomi Ohashi

Maki sushi of crab and mango
Σούσι με καραβίδα και μάνγκο
Маки суши c крабом и манго

Tuna tartar and wasabi jelly
Ταρτάρ τόνου και ζελέ από Wasabi
Тартар из тунца и желе васаби

Crunchy salmon with shiso and eggplant puree
Τραγανός σολομός με φύλλα από shiso και πουρέ μελιτζάνας
Хрустящий лосось с shiso и пюре из баклажанов

Risotto with glazed eel
Ριζότο με γκλασαρισμένο χέλι
Ризотто с угрем

Marinated black cod with Ponzu mushroom
Μαριναρισμένος μαύρος μπακαλιάρος με μανιτάρια Ponzu
Маринованная черная треска с грибным понзу

Lemon cream
Κρέμα λεμονιού
Лимонный крем

Dark chocolate tart, black sesame ice cream
Τάρτα μαύρης σοκολάτας και παγωτό από μαύρο σουσάμι
Темный шоколадный торт, мороженое с черным кунжутом

65 Euros/pax
65 Eвро с человека

Το μενού συνοδεύεται από κρασιά από το Οινοποιείο Μηλιαράκη
The wines that accompany each course are from Miliarakis Winery
Вина, которые сопровождают каждый курс составляет Miliarakis Winery

Οι τιμές συμπεριλαμβάνουν όλες τις νόμιμες επιβαρύνσεις
Taxes and service charges included
В указанные цены включены все налоги и обслуживание

Currently the Executive Chef at the Four Seasons Hotel des Bergues in Geneva, Marco Garfagnini has learned under the best chefs in the UK, Spain and Italy such as Martin Berasategui at his eponymous three Michelin-starred restaurant in San Sebastian and two Michelin-star Juan Roca in Girona. Famous for his “Brittany Lobster Risotto” and “Cheese Tortelli scented with Lemon and Mint” recipes, he continues to operate his own Michelin star awarded Restaurant, “Ninan” in Carrera, Tuscany. In 2005, he was recognised as ‘Young Italian Chef of the Year’. “For me, it is not so much about where I am working but the people I am working with.”

2nd Annual festival de la Gastronomie

Chef Marco Garfagnini

Mussels Royale
Μύδια ρουαγιάλ
Мидии Royale

Filet of Turbot covered with bitter almond, capers and baby onions
Φιλέτο από καλκάνι καλυμμένο με πικραμύγδαλο, κάπαρη και κρεμμυδάκι
Филе тюрбо покрытые горьким миндалем, каперсами и луком

Seafood salad and Cretan bread ‘Ntakos’ cream
Σαλάτα θαλασσινών και κρέμα από Κρητικό ντάκο
Салат из морепродуктов и критский хлеб “Ntakos”

‘Kritharaki’ Cretan pasta perfumed with black truffle
Κριθαράκι αρωματισμένο με μαύρη τρούφα
"Kritharaki" критские макароны с ароматным черным трюфелем

Lamb saddle with virgin sauce and vegetable salad
Ράχη αρνιού με παρθένα σάλτσα και σαλάτα λαχανικών
Ягненок с соусом и овощной салат

Before dessert surprise
Έκπληξη προ επιδορπίου
Сюрприз перед десертом

Baba perfumed with Raki, fior di latte ice cream
‘Baba’ κέικ αρωματισμένο με ρακί, με παγωτό από γάλα και αλεύρι
‘Baba’ с раки, ди Фиоре латте мороженое

65 Euros/pax
65 Eвро с человека

Οι τιμές συμπεριλαμβάνουν όλες τις νόμιμες επιβαρύνσεις
Taxes and service charges included
Must. Und Service inbegriffen
В указанные цены включены все налоги и обслуживание

He has wandered the kitchens of 3 continents, gathering knowledge, flavors and aromas, bringing italian cuisine from the Royal Monceau hotel in Paris, to the Thay Mahal in New Delhi, working with the greatest such as Angelo Paracucchi and Giacomo Gallina and now Emanuele Cappellini comes to the Domes of Elounda for the first time! For the past ten years he continues to run his own kitchen “The fusion bar and restaurant” of the Art Hotel Gallery (Lungarno Collection Hotels) and promises to bring to Domes the proper balance of aromas, flavors and memories that his travels and curiosity have helped him acquire throughout the years.

2nd Annual festival de la Gastronomie

Chef Emanuele Cappellini

East meet West

Galangal
Scampi and green pea’s cappuccino

Basil
Tuna tartar with basil, buffalo mozzarella and miso-tomato soup

Curry
Lemon and pepper homemade tagliolini with mussels and curry-coconut spicy sauce

Ginger
Beetroots Ginger risotto and toban-dijan octopus

Cajun
Cajuned fillet of veal served with asparagus. Black truffle and ‘Mimosa’ eggs

Sichuan Pepper
Roasted peach with Sichuan pepper, almond milk, ricotta cheese, vanilla scented maldon salt and lavender flowers

“This is not a tiramisù”
Coffee granite, cream panacotta, mascarpone mousse, chocolate powder, crumbled biscuits’ and amaretto jelly

65 Euros/pax
65 Eвро с человека

Οι τιμές συμπεριλαμβάνουν όλες τις νόμιμες επιβαρύνσεις
Taxes and service charges included
Must. Und Service inbegriffen
Les prix s’entendent toute taxe comprise
В указанные цены включены все налоги и обслуживание

A rising star in Greece, Domes’s own head chef Emmanuel Brilakis is a local Cretan and it is no coincidence that he is considered one of the most upcoming Progressive Greek cuisine chefs in the country! The festival de la gastronomie would not be complete at Domes without giving our guests the best Greek cuisine has to offer! That is why we are proud to introduce our head chef that has spent his entire career in villages and restaurants around Crete and the Greek country side perfecting traditional Greek recipes and rising to the challenge to play a major role in creating Progressive Greek Cuisine! Chef Brilakis has obtained the ultimate Greek award of Toques d’ Or (Χρυσοί σκούφοι) twice in 2006 and 2007 and has been awarded by Pegase Gastronomie in 2005!

2nd Annual festival de la Gastronomie

Chef Manolis Brilakis

Small Elounda Tuna Carpaccio with olive oil, lemon juice and local herbs, over a layer of baked tomato and crispy parmesan
Καρπάτσιο από τονάκια Ελούντας με ελαιόλαδο, χυμό λεμόνι και ντόπια μυρωδικά, πάνω σε στρώμα ψητής τομάτας και τραγανής παρμεζάνας

Seafood trilogy with shrimp with rosemary, lobster with orange and little crayfish with baby tomatoes from ‘Santorini’
Τριλογία θαλασσινών με γαρίδα δεντρολίβανο, αστακός με πορτοκάλι και καραβιδάκι με τοματάκια Σαντορίνης

Sweet pumpkin soup Cappuccino style with lavender aroma
Σούπα καπουτσίνο γλυκειάς κολοκύθας με άρωμα λεβάντας

Lamb cutlets with rosemary sauce, puree of chickpeas with truffle aroma and Cretan briam
Κοτολέτες αρνιού με σάλτσα δεντρολίβανο, πουρέ ρεβιθιού με άρωμα τρούφας και Κρητικό μπριαμάκι

Veal fillet with sour ‘mizithra’ local cheese, morilles mushrooms, sautéed in red wine, over a potato bar simmered with local herbs
Φιλέτο μόσχου γάλακτος με ξινή μυζήθρα, μανιτάρια μορίλες σοταρισμένα με κόκκινο κρητικό κρασί σε μπάρα πατάτας σιγοψημμένη με ντόπια μυρωδικά

Hazelnut Dacquoise with crème of milk chocolate and fruit jelly baton
Ντακουάζ φουντουκιού με κρέμα σοκολάτας γάλακτος και μπατόν από ζελεδάκι φρούτων